Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"This salad is best when made the night before. It's great when you have company because all you have to do is pull it out of the fridge and serve."--CL Reader

Recipe by Cooking Light March 1995


Recipe Summary test

4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a medium saucepan; add rice, and return to a boil. Reduce heat to medium, and cook, uncovered, 30 minutes or until water is absorbed, stirring occasionally. Spoon the rice into a colander, and rinse under cold running water; drain well, and set the rice aside.

  • Combine vinegar and next 5 ingredients in a large bowl, and stir with a wire whisk. Add rice, tomato, and remaining ingredients; toss well to coat. Cover and chill at least 2 hours.

Nutrition Facts

362 calories; calories from fat 25%; fat 10.1g; saturated fat 1.7g; mono fat 5.8g; poly fat 2.2g; protein 23.3g; carbohydrates 44.7g; fiber 4.3g; cholesterol 136mg; iron 4.8mg; sodium 571mg; calcium 98mg.